Grease and four two 9-inch baking pans. Preheat the oven to 350 degrees F.
Mix together the all-purpose flour, sugar, baking soda baking powder, and salt together. Set aside.
Mix the coffee, chocolate, and cocoa powder, it will be almost like a thin paste. Place in the refrigerator to cool. Once cooled. beat in the oil and eggs.
Fold the flour mixture into the chocolate, then mix until it is full combined. Evenly divide the batter between the two cake pans.
Bake for about 18 - 22 minutes, or until a toothpick comes out clean when inserted into the middle. Cool for about 10 - 15 minutes. Remove from the cake pans and allow to finish cooling on a wire rack. (For the easiest time frosting, tightly cover the cakes and place in the freezer for a few hours, or overnight).
Start on the cherry reduction. Add the cherries, sugar, and water to a saucepan and cook on medium high until reduced to a thick syrup with small chunks of cherry. It should be roughly ⅔ cup. Lightly crush the cherries as you cook. Optionally place the reduction in the food processor to crush up the cherries a bit more. Allow to cool to room temperature. This can be made ahead of time and brough to room temperature when you use it. It is okay if it is still slightly cool.
Clean your bowl (it is best if you use the bowl of your stand mixer) and whisk for the swiss meringue buttercream and thoroughly dry. Place a small pot on the stove with about an inch of water. Heat the water until steaming, but not boiling. Place the bowl over the pot.
Add your egg whites and sugar. to the mixing bowl and whisk constantly until the sugar is dissolved.
Put the mixing bowl back into your stand mixer and whip until stiff peaks form. Add in the butter one tablespoon at a time and mix well between each addition. The mixture may separate and that is okay, it will usually come back together over time. If not, place it in the refrigerator for an hour and then start mixing again.
Fold in the cherry reduction ¼ cup at a time.
Cut the edges of the cakes and cut both cakes in half to create four cake layers. Brush the tops with the cherry liqueur.
Top each of the layers with the buttercream and layer the cakes on top of one another. Smooth out any frosting that sticks out from the cake with an offset spatula.